Chicken kofta on baby corn with whipped avocado

These spicy little chicken koftas are great for early autumn entertaining, even the skewer is edible. They're also quite delicious cold, just perfect for those three minutes that you'd allocated for lunch time.

Chicken kofta on baby corn with whipped avocado. Photo: Marcel Aucar

Perfect wine match

Sourced from one of France's most underrated Chardonnay appellations comes this delicious white from Limoux. Domaine Astruc has bright gold in colour, this oak-matured Chardonnay from the Languedoc displays rich aromas of hazelnut and cashew. The palate is restrained and textured with citrus flavours and crisp acidity. Continue reading

Method

1. For the avocado puree, process the avocadoes, olive oil and lemon juice with about 20 millilitres of water until you have a light, smooth paste, and season.

2. Preheat your oven to 180C fan-forced or 200C conventional.

3. Blanch the baby corn for 20 seconds in boiling water, then refresh in cold water.

4. Gently fry the onion and garlic in olive oil until softened, add the cumin, paprika and chilli powder and cook for a further minute or until fragrant. Take off the heat and add to a large bowl. Add the chicken, breadcrumbs, egg, chilli and coriander, season and combine until evenly mixed.

5. Divide your kofta mix into 12 even portions, moisten your hands with water and shape each portion around the fat end of the corn cobs.

6. Brown the koftas in a large frying pan with a little olive oil. Transfer to a lined baking tray and bake for 10 to 15 minutes or until cooked through. Serve with the avocado puree.

Drink A young Hunter semillon

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